Dumplings and Ice-fried Dumplings

Dumplings and Ice-fried Dumplings

1. Prepare minced meat and fennel: After washing the fennel, blanch it with boiling water and chop finely

2. Add green onion, ginger, chicken essence, sugar, Bak Kut Teh powder to the meat filling

3. Chinese pepper, aniseed soak in boiling water for 30 minutes; there is also dried yellow sauce

4. After 30 minutes, pour the seasoning water into the dried yellow sauce several times in small amounts, and let the dried yellow sauce slowly unravel.

5. After the dried yellow sauce is completely unwound, pour a small amount of it into the meat filling several times [there is no salt in the meat filling, because the dried yellow sauce is already very salty, if you think the taste is too weak, you can add a small amount of salt]

6. Strike the minced meat in the same direction and hit it until it hits the strength. How to call up the link address of the delicious minced pork: http://www.meishij.net/zuofa/zenyangdiaochumeiweizhurouxian.html

7. Then put the chopped fennel into the meat filling. After all the mixing is done, put in the sesame oil at the end. Don't put the sesame oil early. The seasoning in the meat filling has not been fully released, and the taste will not be fragrant after mixing.

8. Prepare the dough: Put eggs in the flour, add small amounts of milk to the flour several times, and while stirring, add the milk to form flakes.

9. Knead the dough slowly, put the lid on, and let it wake up for 30 minutes; it’s best to get 2 to wake up with an interval of 30-40 minutes each time

10. Take off a piece of dough and knead it into a strip

11. Cut off a small amount of medium size and roll it out into a round skin

12. Put the filling in the skin, first pinch the middle, then pinch both sides

13. All the dumplings are ready

14. side view

15. Prepare dumplings that have been wrapped (it is best not to freeze); corn starch: water = 1:13, water and starch are fully stirred to form water starch

16. Pour the water starch into 2/3 of the dumplings, cover the pot, slowly roast the dumplings over a low fire, until the water starch is slowly boiled dry, do not use a shovel to move the dumplings, pick up the pot and shake it from side to side, because It’s a non-stick pan, so it’s shaped quickly and doesn’t stick. It’s very convenient. After that, buckle a bowl on the top, turn the pan upside down, and make a beautiful pan-fried dumpling with ice flower, and wonton, fried in water You can do this with the package, it's very simple.

17. When cooking dumplings, put half a spoon of salt and a few green onions in the water. Because green onions contain starch, so when cooking dumplings, the dumplings are not easy to break and put the dumplings. Wait for the pot to open twice and order cold water twice. , Boil the pot again, the dumplings will be cooked

18. Well, the cooked dumplings are ready to eat. Not only are they unbreakable, they are also very chewy.

Tips:

Warm reminder of silk scarf: A: When cooking dumplings and wontons, you can put half a tablespoon of salt and a few segments of green onions, green onions are rich in starch, so thin dumplings and wontons will not break, here Friends who are new to making dumplings, don’t be afraid, you will have zero failure and a sense of accomplishment. B: Bak Kut Teh powder can be replaced with seasonings such as Shisanxiang. C: If you are making dumplings, etc. (not for making noodles), it is best to mix the noodles in the morning and wrap them in the afternoon. In this way, after the noodles are fully prepared, not only the taste is good, but the hand feels good when wrapped.